Easiest Ever Sultana Scones - Quick Mix Recipe!
Sultana Scones - my super easy recipe for moist and fluffy buttermilk scones packed with sweet and juicy sultanas.
Servings 14
Calories 207kcal
Ingredients
- 450 g self raising flour plus extra for kneading (see my notes)
- 200 ml pure cream 35% milk fat with no added thickeners
- 200 ml buttermilk (see my notes)
- 2½ tablespoon caster sugar
- 215 g sultanas
- pinch of ground cinnamon
Instructions
- Pre heat oven to 200c.
- In a jug, combine the cream and buttermilk, then set aside.200 ml pure cream, 200 ml buttermilk
- Place self raising flour, caster sugar, sultanas and cinnamon into a large bowl, and mix to combine.450 g self raising flour, 2½ tablespoon caster sugar, 215 g sultanas, pinch of ground cinnamon
- Add cream and buttermilk mixture to the bowl with the flour, and mix to combine using a flat bladed knife. For the final few strokes, I bring the dough together with my hands.
- Turn the dough out onto a floured bench/board and knead the dough lightly until just smooth - should only need about 30 seconds or about 5 - 10 turns. Pat the dough out into an even 2½cm / 1" thick disc.
- Take a 6cm / 2 ½" round scone cutter, dip it in extra flour and cut out scones. Try not to twist the cutter as you push down and then pull back up through the dough. Nice clean cut edges will help your scones rise (see my notes).
- Remove any excess dough from around the scones (try not to squish the edges) then place onto a baking tray - again trying not to handle the edges of the scones. Push together the remaining dough scraps and repeat (see notes).
- Bake for 12 - 15 minutes, or until the tops are golden and they sound hollow when you tap them.
- Serve with jam and whipped cream.
Notes
- It's important when you cut out these fruit scones to not twist or rotate the cutter at all. Trust me, I have to fight the urge every time! If you twist the cutter when pushing down into the batter or when lifting the cutter back out, this will mess up the clean edges you need on your scones to help them rise.
- Likewise, when you are transferring them to the baking tray be careful not to handle the edges. I use a thin metal cake slice to transfer my dough to the baking tray.
- Try not to knead the leftover dough too much when you are re-rolling the scraps, this will also help with the rise.
- No buttermilk? My go-to substitute is to add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. Sounds bad but it works! This link has some more alternatives.
- No self raising flour? For every cup of plain flour (150g) add 2 teaspoon of baking powder and sift together well.
Nutrition
Calories: 207kcal